How Chanterelles Transform Into Lobster Mushrooms

Lobster mushrooms are not mushrooms but a parasitic species of fungus that infects and deforms host mushrooms, usually Russula or Lactarius. This fungus, Hypomyces lactifluorum, changes the host's colour, texture, shape, and even DNA, turning it into a warped, twisted version of the original host. Chanterelles, on the other hand, are mycorrhizal, meaning they grow in symbiosis with tree roots. While lobster mushrooms are bright orange or red, chanterelles are more of a muted orange, and while lobster mushrooms have no gills, chanterelles have false gills. Chanterelles are also trumpet-shaped, while lobster mushrooms are more vase-shaped, with folded or twisted caps.

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Lobster mushrooms are a parasitic species of fungus, not mushrooms

Lobster mushrooms are often mistaken for chanterelles, but they are not mushrooms. They are a parasitic species of fungus that infects and deforms host mushrooms. The host mushrooms are typically Russula or Lactarius species, also known as Milkcap or Brittlegills. The fungus covers the host, changing its shape and appearance and rendering it unidentifiable. This process chemically alters the interior of the host mushroom, resulting in a warped and twisted version of the original.

Lobster mushrooms are parasitic ascomycetes, creating spores through sacs on their outer surface. The specific fungus that causes the parasitism is called Hypomyces lactifluorum, which turns its host into a gourmet edible. Hypomyces lactifluorum is often found in wooded areas near Russula or Lactarius mushrooms, particularly under Ponderosa pines in the American Southwest and Pacific Northwest.

The resulting lobster mushroom is bright orange to reddish-purple, with a solid structure and no gills. It has a seafood-like taste and aroma, although the flavour can vary depending on the species of the host mushroom. Lobster mushrooms are edible and widely consumed, with no recorded instances of toxicity. However, it is important to ensure that the host mushroom is not toxic, as there is a possibility that the parasite could infect a poisonous host.

While chanterelles are mycorrhizal and form symbiotic relationships with tree roots, lobster mushrooms are parasitic and do not have a similar relationship with their hosts. Chanterelles have a fruity aroma and flavour, in contrast to the seafood-like taste of lobster mushrooms. Chanterelles are also trumpet-shaped, while lobster mushrooms have folded or twisted caps and a warty exterior.

In summary, lobster mushrooms are not mushrooms themselves but are a parasitic species of fungus that infects and transforms specific host mushrooms. This process results in a unique and edible creation that differs significantly from chanterelles in terms of appearance, taste, and ecological relationships.

Chanterelles are mycorrhizal and grow in symbiosis with trees

Chanterelles are mycorrhizal, meaning they form a symbiotic relationship with trees. This is why they cannot be cultivated on a wide scale. Chanterelles are not parasitic, unlike lobster mushrooms, which are a parasitic species of fungus that cover and deform mushroom hosts. Lobster mushrooms are not mushrooms themselves, but rather a parasite that attacks specific host mushrooms.

Chanterelles are a type of mycorrhizal fungus, which means they grow in a complex symbiosis with other trees. The chanterelle mycelium grows in symbiosis with the tree roots in the soil where the mushroom grows. The mushrooms help tree roots access nutrients from the soil and other resources, and the tree roots provide the nutrients that the mushrooms need to grow. This is a mutually beneficial relationship.

Chanterelles are often found near the base of trees, with the tree species varying by the chanterelle species. Many chanterelles grow near hardwood tree species, and they are commonly found at the base of oak trees. They are also often found in the same places as wild blueberries. In Scotland, chanterelles grow in mixed forests of silver birch and Scots pine, especially in forests with plenty of moist, mossy undergrowth. In Spain, they are found with sweet chestnut trees. Chanterelles are usually found from late July through autumn.

Chanterelles are one of the most celebrated wild edible mushrooms in the world. They have a distinctive, fruity aroma and a tender and delicate texture. They are also nutritious, containing protein, vitamins A, E, C, and D, beta-carotene, lycopene, fiber, and copper. Chanterelles are prized by mushroom hunters and are one of the most recognised and harvested groups of edible mushrooms.

Lobster mushrooms are bright orange or red, with cracked tops

Lobster mushrooms are prized edible mushrooms, often found in the summer when choice edible mushrooms are rare. They are safe and easy to identify, making them a great choice for beginner mushroom hunters. Lobster mushrooms are also easy to prepare and cook with. They have a subtle, mild, and distinctive flavour, with a hint of cooked lobster and a meaty texture. The flavour is often described as nutty, rich, and sweet, with a seafood-like taste. However, the exact taste and texture depend on the species of the mushroom host. Lobster mushrooms are best used soon after harvesting, as they do not keep well.

Lobster mushrooms are often confused with chanterelles because they are both short, stout, and brightly coloured. However, they differ in many ways. Chanterelles are mycorrhizal, growing in symbiosis with tree roots in the soil, while lobster mushrooms are parasitic. Chanterelles have false gills, while lobster mushrooms have no gills. Chanterelles have a fruity aroma and flavour, while lobster mushrooms have a seafood-like aroma and taste. Chanterelles are also tender and delicate, while lobster mushrooms have a hard and brittle texture.

Lobster mushrooms are created when the Hypomyces mold attacks a host species, changing it physically and chemically. This parasitic process turns the host into something else entirely. Lobster mushrooms are relatively easy to identify due to their unique characteristics, such as their bright orange or red colour and cracked tops. They are often found wherever Russula or Lactarius mushrooms appear, including in old-growth forests and coastal mixed forests.

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Chanterelles have a fruity aroma and flavour

Chanterelles are prized edible mushrooms that fruit in late summer and fall. They are known for their rich, delicate, fruity aroma and flavour, which can be likened to apricots and peaches. The aroma and flavour of the mushrooms become more pronounced when heated. Chanterelles are also characterised by their orange, yellow, or white colour, firm texture, and funnel or trumpet shape. They are often found in forests, growing in symbiosis with tree roots.

Chanterelles are versatile and can be used in a wide variety of dishes, from savoury to sweet. They can be sautéed in butter, oil, or cream, or incorporated into risottos, pastas, soups, sauces, and even desserts. They are also suitable for drying, freezing, or canning, although their texture may be altered.

Lobster mushrooms, on the other hand, are not actual mushrooms but parasitic fungi that cover and deform their host mushrooms, typically Russula and Lactarius species. This transformation results in a warped, twisted version of the original host, with a chemically altered interior and a bright orange to reddish-purple colour. Lobster mushrooms have a sweet, nutty, rich, and slightly seafood-like flavour, quite distinct from the fruity notes of chanterelles.

While lobster mushrooms are not cultivated, chanterelles have been unsuccessfully cultivated due to the complex symbiotic relationship they have with host plants. Chanterelles are also challenging to clean due to their tightly folded caps and crevices that collect debris. Despite this, they are highly sought-after and prized in culinary circles for their unique flavour and aroma.

In summary, chanterelles are prized mushrooms known for their fruity aroma and flavour, which sets them apart from other mushrooms, including lobster mushrooms. Their versatility in cooking and distinctive characteristics make them a favourite among chefs and food enthusiasts.

Lobster mushrooms are safe to eat, but some may have an allergic reaction

Lobster mushrooms are indeed safe to eat, and they are widely enjoyed freshly foraged and cooked. They are commercially marketed and sometimes found in grocery stores and markets in Oregon. Lobster mushrooms have been eaten for centuries and are considered a delicacy. They have a seafood-like flavour and a firm, dense texture. They are also said to have a nutty and rich taste, with a strong aroma reminiscent of actual lobsters.

However, as with any food, some people may experience an allergic reaction to lobster mushrooms. While not common, there have been reports of individuals experiencing intense nausea, vomiting, and diarrhoea a few hours after ingesting lobster mushrooms. It is always recommended to eat a small portion first to test for any potential allergies. Additionally, it is important to properly identify lobster mushrooms before consuming them, as they can sometimes be confused with other mushroom varieties, including chanterelles. Chanterelles have false gills, while lobsters have no gills at all. Lobster mushrooms are also typically more vibrant in colour, ranging from orange to reddish-purple.

Lobster mushrooms are not actual mushrooms but a parasitic species of fungus that cover and deform mushroom hosts, specifically the Russula and Lactarius species. This deformation process changes the shape and appearance of the host mushroom, rendering it unidentifiable. This unique characteristic of lobster mushrooms makes it crucial to properly identify them before consumption, as consuming the wrong variety of mushroom can have adverse effects.

Furthermore, while lobster mushrooms themselves are not genetically related to lobster or shellfish, they do contain some iodine, which could be the reason for allergic reactions in individuals with shellfish allergies. However, these reactions are considered anecdotal, and more research is needed to establish a definitive link. Overall, it is always advisable to exercise caution when consuming any new food, including lobster mushrooms, and to seek medical attention if any adverse reactions occur.

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